Heat olive oil in a large, heavy skillet over medium-high heat.

Swirl the oil to coat the pan.

Add the chicken breasts and brown on each side.

Remove the chicken from the pan and set aside.

Add the garlic, chilis, and onion to the skillet.

Sauté until the onion is soft and translucent.

Add the red wine vinegar, cumin, and salt.

Stir in the fire-roasted diced tomatoes, tomato sauce, and chicken broth.

Bring the mixture to a boil.

Add the black beans and rice.

Stir to combine all ingredients.

Return the chicken to the pan.

Reduce the heat to low and simmer until the chicken, beans, and rice are tender, approximately 20 minutes.

Stir in the chopped cilantro.

Serve hot with flour tortillas.